EP0485722B1 - Verfahren zur Herstellung von getrocknetem aromatisiertem Fleisch - Google Patents

Verfahren zur Herstellung von getrocknetem aromatisiertem Fleisch Download PDF

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Publication number
EP0485722B1
EP0485722B1 EP91116376A EP91116376A EP0485722B1 EP 0485722 B1 EP0485722 B1 EP 0485722B1 EP 91116376 A EP91116376 A EP 91116376A EP 91116376 A EP91116376 A EP 91116376A EP 0485722 B1 EP0485722 B1 EP 0485722B1
Authority
EP
European Patent Office
Prior art keywords
meat
mixture
parts
weight
dried
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP91116376A
Other languages
English (en)
French (fr)
Other versions
EP0485722A1 (de
EP0485722B2 (de
Inventor
Hans Boesch
Paul-Emile Cornet
Sven Heyland
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Societe des Produits Nestle SA
Nestle SA
Original Assignee
Societe des Produits Nestle SA
Nestle SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=4258008&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EP0485722(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe des Produits Nestle SA, Nestle SA filed Critical Societe des Produits Nestle SA
Publication of EP0485722A1 publication Critical patent/EP0485722A1/de
Publication of EP0485722B1 publication Critical patent/EP0485722B1/de
Application granted granted Critical
Publication of EP0485722B2 publication Critical patent/EP0485722B2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products

Definitions

  • the subject of the present invention is a process for the preparation of dried flavored meat which can in particular be used in quick reconstitution dishes.
  • the object of the present invention is to provide a process for the preparation of flavored meat in dry form, having good organoleptic properties and a pronounced meat taste which can be preserved for a long period.
  • a meat is cooked, the juice and the fat are separated from it, a mixture is prepared comprising, in parts by weight, 7 to 15 parts reducing sugar and 1 to 7 parts of at least one sulfur-containing substance, the mixture is partially reacted by heat treatment, 1-3 parts of heat treated mixture are added to 10 parts of cooked meat and the flavored meat obtained.
  • An advantage of this process is to allow a total development and a good fixation of the aromas thanks to a milder heat treatment than those usually used. Another advantage of this process is that it allows variations in the taste of the flavored meat, by varying the proportions of the different constituents. Another advantage is that it makes it possible to obtain a characteristic meat taste by avoiding the use of meat juice.
  • the present process can be carried out semi-continuously or continuously.
  • any type of meat can be used, for example beef or poultry meat.
  • the meat may, before cooking, have been rid of all or part of its bones and skin.
  • the meat may also have been cut, for example into pieces of 1 to 10 kg, to allow faster cooking.
  • the meat can be cooked for 40 to 120 minutes, at a temperature of 95-140 ° C, under a pressure of 1.3-1.8 bar.
  • a poultry meat is cooked for 40-60 minutes or a beef meat for 90-110 minutes, at a temperature of 120-125 ° C and under a pressure of 1.6 -1.7 bar.
  • Cooked meat is thus obtained, from which the cooking juices and the fat they contain are separated, for example by draining. Cooked meat can then be completely boned and cut into small pieces.
  • a mixture comprising 7 to 15 parts by weight of reducing sugar and 1 to 7 parts by weight of at least one substance containing sulfur.
  • the reducing sugar can be, for example, a monosaccharide and in particular a pentose such as xylose or arabinose, or a hexose such as glucose, or a galacturonic acid or a mixture of these compounds.
  • the sulfur-containing substance can be, for example, cysteine, cystine, methionine or thiamine or a mixture of different sulfur-containing substances.
  • the mixture can be worked, for example for 10 to 15 minutes with a stirrer rotating at 100-120 revolutions per minute, in order to give it a homogeneous pasty texture.
  • the mixture is partially reacted by heat treatment, preferably at a temperature between 93 and 99 ° C, for 40 to 240 minutes.
  • the heat treatment can be carried out under reflux, which makes it possible to avoid the evaporation of the water contained in the mixture.
  • the mixture can be worked, for example with an agitator rotating at 80-100 revolutions per minute during all or part of the heat treatment, so as to homogenize its texture and to ensure correct heat transfers, therefore a uniform reaction, throughout its mass.
  • the mixture After the heat treatment, the mixture can be cooled rapidly, so as to stop the reaction and to obtain a mixture having a temperature of 60-70 ° C after 5-10 minutes.
  • An antioxidant composition comprising 132 g of propylene glycol, 40 g of butylhydroxyanisol, 20 g of propyl gallate, 8 g of citric acid, 800 g of poultry fat and 9 kg of 40% concentrated meat juice by weight of dry matter.
  • a flavored meat to be dried is then prepared comprising 50 kg of cooked beef, 7.0 kg of treated mixture, 1.5 kg of egg white and 0.3 kg of antioxidant composition.
  • the meat is worked for 20 minutes with an agitator rotating at 50 revolutions per minute in order to obtain a homogeneous product.
  • the flavored meat is then dried in an oven under reduced pressure, at approximately 70 ° C., under 15 mbar for 6 hours, to a dry matter content of approximately 98% by weight and a water activity of 0, 2.
  • the dried flavored meat is then ground to a grain size of about 2 mm.
  • the meat is cooked for 40 minutes, at a temperature of around 120 ° C, under a pressure of 1.7 bar.
  • a mixture is prepared comprising 1.6 kg of glucose, 1.3 kg of cysteine, 0.25 kg of xylose, 1.9 kg of sodium chloride, 1.6 kg of sodium glutamate, 0.15 kg of inosine monophosphate, 0.08 kg of vegetable fat and approximately 1.5 liters of water, so as to obtain a mixture having a dry matter content of 82% by weight.
  • the mixture is worked 10 minutes at 100 revolutions per minute, then heated to 97-99 ° C while maintaining agitation.
  • the mixture is left to react for 1 hour at this temperature, then it is cooled to 65 ° C.
  • a flavored meat to be dried is prepared comprising 50 kg of cooked and cut poultry meat, 7.0 kg of treated mixture, 0.5 kg of egg white and 0.3 kg of antioxidant composition.
  • the meat obtained is worked at 50 revolutions per minute for 20 minutes, then it is dried for 6 hours, at 70 ° C. and under a pressure of 15 mbar so as to reach a dry matter content of 98% by weight, and a water activity of 0.2.
  • the flavored meat is then ground into granules of a size of about 2 mm. We then obtain 25 kg of dehydrated flavored meat with a characteristic taste of poultry meat.
  • the flavored meats prepared according to Examples 1 and 2 are stored at various temperatures for 24 months. During this period, flavored meat samples are taken and reconstituted for consumption by soaking for 5 minutes in a broth at 95-100 ° C. The reconstituted samples are tasted and their organoleptic characteristics are evaluated, according to the temperature and the storage time, according to a scale ranging from 1 to 9, the note of 9 designating a meat having good organoleptic qualities and a pronounced meat taste. , and note 5 the limit below which the meat is no longer organoleptically consumable.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Nutrition Science (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Claims (5)

1. Verfahren zur Herstellung von getrocknetem aromatisiertem Fleisch, bei dem man Fleisch gart, von diesem den Saft und das Fett trennt, ein Gemisch herstellt, das in Gewichtsteilen aus 7 bis 15 Teilen reduzierendem Zucker und 1 bis 7 Teilen wenigstens einer schwefelhaltigen Substanz besteht, man das Gemisch durch Wärmebehandlung partiell reagieren läßt, 1 bis 3 Teile des wärmebehandelten Gemischs drei Teilen gegartem Fleisch beigibt und das erhaltene aromatisierte Fleisch trocknet.
2. Verfahren nach Anspruch 1, bei dem das Gemisch 40 bis 240 min bei einer Temperatur von 93 bis 99°C wärmebehandelt wird.
3. Verfahren nach Anspruch 1, bei dem das aromatisierte Fleisch 4 bis 8 h bei 65 bis 80°C unter einem Druck von 10 bis 30 mb bis zu einem Trockensubstanzgehalt von 96 bis 99 Gew.-% getrocknet wird.
4. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß dem Gemisch vor der Wärmebehandlung 0 bis 12 Teile Natriumglutamat und 0 bis 20 Teile Natriumchlorid beigegeben werden.
5. Verfahren nach Anspruch 1, bei dem 10 Teilen des wärmebehandelten Gemisches 0 bis 2,5 Teile Natriumchlorid beigegeben werden.
EP91116376A 1990-11-07 1991-09-26 Verfahren zur Herstellung von getrocknetem aromatisiertem Fleisch Expired - Lifetime EP0485722B2 (de)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CH3531/90 1990-11-07
CH3531/90A CH680971A5 (de) 1990-11-07 1990-11-07
CH353190 1990-11-07

Publications (3)

Publication Number Publication Date
EP0485722A1 EP0485722A1 (de) 1992-05-20
EP0485722B1 true EP0485722B1 (de) 1994-01-26
EP0485722B2 EP0485722B2 (de) 2000-11-29

Family

ID=4258008

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91116376A Expired - Lifetime EP0485722B2 (de) 1990-11-07 1991-09-26 Verfahren zur Herstellung von getrocknetem aromatisiertem Fleisch

Country Status (13)

Country Link
EP (1) EP0485722B2 (de)
JP (1) JPH0661238B2 (de)
AT (1) ATE100673T1 (de)
AU (1) AU641811B2 (de)
CA (1) CA2053777C (de)
CH (1) CH680971A5 (de)
DE (1) DE69101103T3 (de)
DK (1) DK0485722T4 (de)
ES (1) ES2049068T5 (de)
GR (1) GR3035252T3 (de)
NZ (1) NZ240243A (de)
PT (1) PT99424B (de)
ZA (1) ZA918224B (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH679543A5 (de) * 1989-10-12 1992-03-13 Nestle Sa
ES2209605B1 (es) * 2002-03-20 2005-10-01 Jose Caballero Fernandez Producto carnico confitado y procedimiento para su obtencion.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60145067A (ja) * 1984-01-09 1985-07-31 Takeda Chem Ind Ltd 肉類食品の退色防止方法および退色防止用組成物
EP0160794B1 (de) * 1984-04-16 1988-06-29 Societe Des Produits Nestle S.A. Gewürze mit Hühnergeschmack und Verfahren zu deren Herstellung
JPS6423878A (en) * 1987-07-20 1989-01-26 Nippon Bussan Kk Agent for preventing denaturation of paste food
ATE93122T1 (de) * 1988-05-03 1993-09-15 Nestle Sa Getrockenes fleischprodukt.
CH679543A5 (de) * 1989-10-12 1992-03-13 Nestle Sa

Also Published As

Publication number Publication date
DK0485722T3 (da) 1994-05-30
AU8573291A (en) 1992-05-14
ES2049068T5 (es) 2001-03-01
DE69101103T3 (de) 2001-02-22
PT99424A (pt) 1992-09-30
DK0485722T4 (da) 2001-01-02
DE69101103D1 (de) 1994-03-10
JPH04287664A (ja) 1992-10-13
EP0485722A1 (de) 1992-05-20
ES2049068T3 (es) 1994-04-01
CA2053777C (en) 1997-02-25
CA2053777A1 (en) 1992-05-08
ATE100673T1 (de) 1994-02-15
ZA918224B (en) 1992-07-29
JPH0661238B2 (ja) 1994-08-17
AU641811B2 (en) 1993-09-30
CH680971A5 (de) 1992-12-31
EP0485722B2 (de) 2000-11-29
PT99424B (pt) 2001-06-29
NZ240243A (en) 1993-09-27
DE69101103T2 (de) 1994-05-11
GR3035252T3 (en) 2001-04-30

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